Simultaneous Immunofluorescent Detection of Coentrapped Cells in Gel Beads

ABSTRACT An immunofluorescent method involving double color labeling and confocal microscopy was reported to specifically detect lactic acid bacteria and probiotic cells coimmobilized in gels beads. The method described is rapid (4 h) and sensitive and may be useful for studying cell dynamics during mixed-culture starter production using immobilized cells in gel beads. Microscopic observations were perfectly correlated to cell counts obtained using a sandwich enzyme-linked immunosorbent assay.

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Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in ?-carrageenan locust bean gum gel beads

Applied Microbiology and Biotechnology ◽

10.1007/bf00164736 ◽

1990 ◽

Vol 32 (6) ◽

pp. 662-668 ◽

Cited By ~ 29

Author(s):

Pascal Audet ◽

C�line Paquin ◽

Christophe Lacroix

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Mixed Culture ◽

Locust Bean Gum ◽

Gel Beads ◽

Locust Bean

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Evaluation of the efficacy of malted, gamma irradiated and enzymatically processed finger millet–soybean blends in supporting growth of a mixed culture of lactic acid bacteria

LWT ◽

10.1016/j.lwt.2014.07.006 ◽

2014 ◽

Vol 59 (2) ◽

pp. 908-914 ◽

Cited By ~ 2

Author(s):

Minelly Rodrigues ◽

Subhadra Mandalika ◽

Sahayog N. Jamdar ◽

Arun Sharma

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Mixed Culture ◽

Finger Millet ◽

Gamma Irradiated

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Application of lactic acid bacteria for production of fermented beverages based on rice flour

Czech Journal of Food Sciences ◽

10.17221/74/2015-cjfs ◽

2016 ◽

Vol 33 (No. 5) ◽

pp. 458-463 ◽

Cited By ~ 3

Author(s):

M. Magala ◽

Z. Kohajdová ◽

J. Karovičová ◽

M. Greifová ◽

J. Hojerová

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Bifidobacterium Longum ◽

Lactobacillus Brevis ◽

Rice Flour ◽

Total Acidity ◽

Cell Counts ◽

Fermented Beverage ◽

Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the same time, total acidity increased (1.28–2.59 g/l) due to lactic acid (0.59–2.76 g/l) and acetic acid (0.11–0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24 h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

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